Pears are gently poached in a light syrup with fresh ginger, cinnamon and clove, then served warm or at room temperature. Sweetened with erythritol, this Chinese dessert is a refreshing, low-calorie, heart-friendly option.
Bring the water to a boil with the ginger, cinnamon stick and clove, stir in the erythritol and mix for 2 minutes until fully dissolved.
Lay the peeled pears in the syrup and simmer gently over low heat for 20 minutes, until a fork slides in easily; turn them occasionally.
Lift the pears from the syrup, garnish with lemon zest and a few saffron threads, and serve warm or at room temperature; leftovers can be frozen in their syrup.
Check the pears with a fork and don't overcook them, or they'll fall apart. This recipe contains no known allergens.
Pack it into a jar with its syrup and it holds up for hours in a picnic basket; scatter fresh mint on top just before serving if you like.
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